Gluten Free Butternut Squash Stuffed Sausage and Sage

This delicious gluten free butternut squash stuffed sausage and sage is cozy, lean, with tender squash amongst creamy goat cheese and savory sausage. Perfect for Fall, this one stop squash is not just packed full of hearty flavor, but guilt free, buddy!

If you are worried your kids will not like it… I can tell you —my really picky small kids and the teenage kids, equally liked it. It’s the diverse flavors of it all that makes it perfect for the season and that checks everyones box of savory, sweet, and hearty.

Personally, I added wild rice and slices of sourdough to ensure no one wanted to complain about it being too healthy. Don’t worry, I don’t like too healthy either 🥸.

The Video:

Here is a good breakdown of how it goes; roast and stuff, fluff and buff this bad boy! This Gluten Free Butternut Squash Stuffed Sausage and Sage meal is also so good for leftovers as well!

How to make this gluten free butternut squash stuffed sausage and sage

Gluten free means there was no gluten added in the recipe (unless you add some bread or croistini, if desired). Butternut Squash Stuffed Sausage and Sage is the perfect Fall paring for you and all the fam-damily!

Step one: Gather ingredients and supplies; prep squash.

Gather all ingredients and place on workbench. Get a sheet pan, line with your favorite parchment paper, and set oven to 400 degrees. Heat butternut squash in the microwave for 3 minutes, let cool, and cut in half. Get a cast iron pan to make the ground meat on the stovetop.

I know that someone in my family will demand a carb so I added wild rice to it as well (totally optional!) and sourdough bread.

Step two: Roast the Squash

Grease the inside of the halved squash, and give it a pinch of salt and pepper. Place face down on the sheet pan. Cook for 30-35 minutes until tender on the inside.

Step three: Make the Sausage and Sage meat

In the cast iron skillet, put the heat on medium and place the sausage and ground pork in it. Grind up and season with herbs de province and juilenned sage. (Note: meat should be lean enough not to have to drain)

Step four: Make rice or any other side; let rest

Once meat is cooked, the squash should be done as well. (make rice here if desired). Let that roasted squash rest so it doesn’t burn anyone.

Step five: Make cranberry drizzel sauce

In a small saucepan, add a can of cranberry sauce (of your choice, chunky or jellied) add stems of unused sage, and 1/2 a can of water to the sauce. Heat down until it is a thick sauce (like ketchup consistency)

Step six: Add goat cheese and honey

When the squash has cooled off, take some of the center out or pushed around to the sides so that the ground meat can go on the inside. Add goat cheese and let melt together. (if not hot enough to melt, you can broil for 3 minutes on high.)

Step seven: Enjoy!

Add honey, more fresh sage, and cranberry sauce to top. Enjoy!

The recipe Card for gluten free butternut squash stuffed Sausage and sage

Yours truly,

Farmer Fran